Chef T. is going to be upset with me…
This week in my Asian cooking class we learned how to make the Korean dish Bimbimbap.
We obviously made it in the traditional style with carrots, cabbage, marinated beef, homemade kimchi etc…
This is my take on a vegetarian Bibimbap with brown rice, kale and zucchini sautéed in sesame oil, and avocado of course.
Chef T. might think that I butchered the lovely Korean dish but dare I say I like this as much, if not better?
Hopefully she doesn’t read my blog.
California Bibimbap with Avocado & Kale
- 1 cup uncooked brown rice, cooked
- 1 tsp sesame oil
- 1 small zucchini, chopped
- 1/2 inch ginger finely chopped
- 1 garlic clove finely chopped
- 2 handfuls kale (or more, up to you) stems removed
- avocado slices
- sesame seeds
- 2 chopped green onions
- siracha (not Korean but oh well)
- egg (as many as you want, I just did one on each bowl)
- Put a cup of cooked rice in each bowl.
- Saute zucchini, ginger and garlic in sesame oil over medium heat about 5 mins or until a little brown but not mushy.
- Remove zucchini from pan and put in on corner of bowl on top of rice.
- Keep pan hot over medium-high and add kale and 1 Tbsp water. Stir kale until wilted only about 30 seconds.
- Add kale to another corner of bowl.
- In same pan, add a little more oil and fry egg(s) until cooked but still a bit runny.
- Meanwhile, add avocado, green onions, sprinkle of sesame seeds and siracha.
- Top with fried egg and serve!